Crispy Cauliflower Nuggets

These crispy cauliflower nuggets are deep-fried in a pot until golden brown, creating a wonderfully crunchy coating. Inside, the cauliflower stays tender and mild – a simple snack with surprisingly big flavor. They taste great on their own, and even better with a little ketchup or a spicy dipping sauce.

Recipe Overview

🕒 Prep time: approx. 20-25 minutes
⏳ Drying time: approx. 1 hour
👩‍🍳 Difficulty: medium

Ingredients

• about 400 g cauliflower
• 1 tsp salt for cooking watet
• 120 g flour
• 30 g cornstarch
• 1 tsp baking powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• ½ tsp pepper
• 180 ml ice-cold sparkling water
• rapeseed or sunflower oil

Instructions

1. Wash the cauliflower and cut it into medium-sized florets (about 4–5 cm).
2. Bring water to a boil in a large pot and add 1 tsp salt.
3. Once the water is boiling vigorously, add the cauliflower florets and cook for 4 minutes. Do not cook longer – slightly less is better. Otherwise the florets may become too soft or fall apart.
4. Drain the cauliflower in a colander and let it sit for several minutes to remove excess water.
5. Spread the florets on a kitchen towel and let them dry for about 1 hour. They need to be completely dry, otherwise the batter will not stick.
6. In a bowl, mix the dry ingredients: flour, cornstarch, baking powder, 1 tsp salt and the spices.
7. Once the cauliflower florets are dry, fill a 1.5-liter pot halfway with oil and heat it on medium-high (about level 7 of 9).
8. Slowly add the sparkling water to the bowl with the dry ingredients and gently stir to form a batter. The batter should be thick but still able to flow off a spoon.
9. The oil should reach 170–180 °C (340–355 °F). If you don’t have a thermometer, test the oil with the handle of a wooden spoon: if small bubbles form around it, the oil is hot enough.
10. Using tongs, dip a cauliflower floret into the batter until fully coated. Let excess batter drip off, then carefully place the floret into the oil. Repeat with another 3–4 florets. Do not overcrowd the pot, otherwise the oil temperature will drop and the florets won’t fry properly.
11. After about 2 minutes, turn the florets and fry for another 2 minutes.
12. Once they are golden brown, remove them and let them drain on paper towels.
13. Repeat with the remaining cauliflower florets.
14. For extra-crispy nuggets, fry the cooked nuggets a second time for 3–4 minutes.

Serving suggestion

These crispy cauliflower nuggets make a great snack on their own, with ketchup, or with any dipping sauce you like.

You can find some great ideas for dips here: